Author: Merigold

Categories
Cocktail

Watermelon Sugar Protein

oneandahalfslices one and a half slices watermelon sugar hi protein juice smoothie local
one and a half slices local simple recipes food

Watermelon Sugar Protein

Summer Squeeze Series pt. III

Whether you’re hosting this summer and all your friends have become sober-curious, or you’re just trying to stay more hydrated in the summer months, I’ve got a little summer drink series here for you (because y’all been asking).

🍉

Not to be on that side of the internet, but this is such a great protein mocktail. Plus, it’s pink. 

🍉

Be sure to check out the next other two juices in the summer squeeze series: orange & lemon.

🍊🍋

what you need

roughly two cups of watermelon

1/2 cup of plain, Greek yogurt

squeeze of fresh lime juice

pinch of high-mineral sea salt

how to make it

Method: blending

Utensil: single-serve blender apparatus

Put everything in the blender. Blend it. 

Pour & serve 💕

Summer Squeeze
Categories
Cocktail

Brazilian Lemonade

Brazilian Skin Glow Lemonade Oneandahalfslices healthy
one and a half slices local simple recipes food

Brazilian Lemonade

Summer Squeeze Series pt. II

Brazilian Skin Glow Lemonade Oneandahalfslices

Whether you’re hosting this summer and all your friends have become sober-curious, or you’re just trying to stay more hydrated in the summer months, I’ve got a little summer drink series here for you (because y’all been asking).

🍋

This one is for the skin and for the immunity. If you are one of those people who take Emergen-C before a plane ride, do this instead. Did you know that most of the health benefits (and vitamin C) in a lemon are in the peel? Man, does this stuff make your skin really shine. It also drinks well almost any time of day. Go ahead and serve this one up as a mocktail. No one will be angry about it.

🍋

Be sure to check out the other two juices in the summer squeeze series: watermelon & orange.

🍉🍊

what you need

1 whole lemon, UNPEELED

1/4 cup raw honey

2 tablespoons good olive oil

1 pinch high-mineral sea salt

freshly grated nutmeg, for serving

~20oz spring water

(optional) a splash of coconut milk

how to make it

Method: blending

Utensil: single-serve blender apparatus, small mesh sieve, funnel 

Put that whole lemon (yes, with the peel) into that blender (you can cut the ends off). Add the olive oil, water, salt, and honey, and blend it to death. 

Then, on your counter, in this order: cup > funnel > strainer > juice. Use a spoon to help it drain faster. 

Discard the pulp and top with freshly grated nutmeg. Enjoy over ice. Note: you really don’t need the coconut milk to make this creamy. The olive oil emulsifies in the water giving this a super silky texture, but if you just want to up the tropical vibes, go ahead and add that coconut milk.

summer eats
Categories
Cocktail

Better Orange Juice

orange juice healthy detox glow recipe oneandahalfslices
one and a half slices local simple recipes food

Better Orange Juice

Summer Squeeze Series pt. I

Whether you’re hosting this summer and all your friends have become sober-curious, or you’re just trying to stay more hydrated in the summer months, I’ve got a little summer drink series here for you (because y’all been asking).

🍊

This is the kingpin. I make it for everyone that stays in my house and 11/10 times they request the recipe. I make it every morning and, on mornings when I don’t have time, I have a pre-batched bottle waiting for me in the fridge. 

🍊

For those of you who have been here for a minute, you may remember Sunshine Water of a couple years ago. Be sure to check out the other two juices in the summer squeeze series: watermelon & lemon.

🍉🍋

what you need

1 whole orange, roughly peeled

1 generous knob of fresh ginger root, roughly peeled

1 generous knob of turmeric root, roughly peeled

1 pinch of high-mineral sea salt

1 tablespoon of freshly ground black pepper <– necessary

~24oz spring water

(optional) can sweeten with local, raw honey if your orange isn’t sweet enough for you.

how to make it

Method: blending

Utensil: single-serve blender apparatus, small mesh sieve, funnel 

Put everything in the blender. Blend it. 

In this order on your counter: Cup > Funnel > Strainer > Juice. Use a spoon to move the pulp around and ensure all the juice drains into your vessel. 

Discard the pulp. Enjoy the juice. It will keep in the fridge for 3-5 days if you want to make in advance. 

more summer drinksss
Categories
Veggie

Miso Butter Pasta

one and a half slices miso butter pasta recipe fall glow up
one and a half slices local simple recipes food

Miso Brown Butter Pasta

one and a half slices miso butter pasta recipe fall glow up

Girl dinner needed a glow up. (Yes, the OG is still champagne and french fries. And yes, capellini with zucchini still hits. But this dish is WILD good. And it’s giving fall in all the best ways.) It’s got that umami feel in a silky smooth sauce. Very mushroom forward. Chicken totally optional (I just happened to lift weights that day and needed the gains). Loving my city as much as my miso.

🍥🍶🍜

what you need

1/2 pound pasta, cooked al dente (a mezzi rigatoni or a radiatori work super well here) 

Reserve pasta water

3 tablespoons cultured butter

1 cup finely grated parmesan cheese

2 cups shitake mushrooms, washed, stems cut off, and sliced very thin

1 tablespoon celtic sea salt

1 1/2 tablespoons white miso paste

(optional) chicken breast, pan fried, pre-marinated in: white miso paste, sesame oil, lemon juice, rice wine vinegar, chili oil, celtic sea salt, maple syrup, and shiso or cilantro flakes 

how to make it

Method: stovetop

Utensil: pots

Cook the pasta until al dente according to package directions.

Melt butter over medium-low heat and fry mushrooms for several minutes. Add a bit more butter, the miso paste, and the parmesan cheese, and stir to emulsify for one minute more. Add the al dente pasta and a generous splash of reserve pasta water, stirring over medium heat until it all comes together. Add more parmesan cheese or pasta water as needed. A little black pepper also goes a long way here. 

Plate in pasta bowls and top with sliced chicken breast, if using. Top with a sprinkle of fresh chopped parsley.
fall favs
Categories
Sweet

Banana Milkshake

one and a half slices banana milkshake protein powder perelel recipe
one and a half slices recipes local delicious food

Banana Milkshake

I think this is obvious.

But perhaps it is not.

And a run-in with a new acquaintance recently reminded me…

of the simple banana milkshake.

🍌

what you need

1 frozen banana, ideally cut into chunks

1 tablespoon maple syrup

1 scoop vanilla protein powder of choice *see note

1 cup almond milk

1/4 cup heavy whipping cream

An additional 2 teaspoons maple syrup

*I’ve gone back and forth on protein powders over the years. Currently, I use a protein powder on gym days for an extra boost. There are two that I like and they are both incredibly easy on my stomach with gentle texture and taste.

🍌

1. Perelel Health Triple Support Protein Powder is a plant-based (pea) protein powder with creatine and prebiotic fiber. It has a plain taste and my stomach loves it. It works exceptionally well in this shake.

2. Ancient Nutrition Vanilla Bone Broth Protein Powder is an animal-based protein powder with collagen and a slightly sweeter taste. It emulsifies very well and wins best texture award. It makes this shake slightly sweeter.

how to make it

Utensil: Blender

Place frozen banana, almond milk, and maple syrup into a blender and blend until blended. BLEND UNTIL BLENDED.

Whip the heavy whipping cream into medium peaks, add maple syrup, and whip a moment longer to incorporate.

Spoon cream onto top of milkshake. Optional garnish of freshly grated nutmeg and lemon zest.

*Note: You can make this shake with a date instead of the maple syrup, which I love, but it does ruin the completely white vanilla-ness of the shake unless you soak the date for a while in hot water beforehand so it can completely blend with the milk.

**You can also add some Greek yogurt for additional protein and/or chia seeds for fiber.

other small sweet delights
Categories
Veggie

Crystal Miso Salad

one and a half slices local simple recipes food

Crystal Miso Salad

one and a half slices miso ginger soy salad noodles recipe thai

Single serve. Veggie forward. Cold. Clean. Fresh. & Crunchy.

🥢🍋‍🟩🌶️🫑🥒🥕🫚🥜🫛🥢

what you need

2 small Persian cucumbers, sliced lengthwise and very thin

1 extra large carrot, peeled and then shaved using the carrot peeler

the green parts of 2 green onion stalks, sliced

1 cup finely sliced red or savoy cabbage

1 cup steamed and cooled shelled edamame

1 cup rice vermicelli noodles, cooked according to package directions 

1/2 cup roasted peanuts, coarsely chopped 

1 small handful of fresh cilantro, washed and coarsely chopped 

🥢

1 teaspoon grated fresh ginger root

2 tablespoons soy sauce

1 tablespoon plain miso paste

1 tablespoon creamy, runny peanut butter

2 tablespoons hot water

1 teaspoon sea salt

the juice of 1/2 a lime

1 teaspoon rice vinegar

1 teaspoon toasted sesame oil 1 teaspoon chili oil (such as Momofuku)  

🥢

1 tablespoon toasted sesame seeds

how to make it

Method: lots of chopping and peeling

Utensil: peeler, mostly

First, the veggies. Peel the carrot, chop the cucumber, steam the edamame, chop the cilantro, chop the cabbage, chop the green onion, and toss it all together in a mixing bowl.

Then, the dressing. Combine all ingredients in a jar and shake vigorously. Adjust for taste. It should be slightly thin.

Finisher. Cook the rice noodles and strain them into the vegetable mixture, careful to keep them somewhat separated as they have a tendency to cool together in a chunk. You can also toss them in a little sesame oil to help with this. Add the peanuts and toss everything once or twice. Then add the dressing and toss until everything is coated. You should have one heaping bowl full when this is all done. 

Garnish with toasted sesame seeds and eat with chopsticks.
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Categories
Veggie

Fried Rice

one and a half slices recipes local delicious food

Quintessential Fried Rice

Fried rice: the perfect solo or double date weeknight shutdown when there is leftover (white, long-grained) rice in the fridge.

This hits. Pretty much any night. The post is old but the recipe is updated.

what you need

2-3 eggs, whisked

1 tablespoon butter

2 carrots, peeled and diced tiny

1 cup frozen peas (take them out during prep, let them thaw)

1/2 yellow onion, diced tiny

2-4 cups cooked, leftover, long-grain white rice (like a basmati or a jasmine). For best results, use day-old rice. You actually need the rice to be dry for this recipe.

1/2 cup green onions, sliced thinly, with some extra for topping

1 knob of fresh ginger, grated

2 cloves of garlic, grated

1 small knob of fresh turmeric, grated

freshly ground black pepper

1 tablespoon toasted or regular sesame oil

3 tablespoons soy sauce or Tamari + a bit more for cooking 

2 teaspoons chili oil and/or 1-2 tiny diced red Thai chilies 

2 teaspoons of rice vinegar

2 tablespoons sesame seeds 

1 bunch of green onions, washed and chopped

(optional) prepared/leftover protein such as chicken, steak, or tofu. Personally, I am happy with eggs + veg.

🌶️🔥🥢

how to make it

Here is how we are going to approach this. And hopefully you have a wok, but if you don’t, a regular old large frying pan will work just fine.

First, scramble your eggs in the tablespoon of butter and set aside. Leave them on the softer side and break up the curds into smaller pieces.

Next, dice all your veg and set it out so it’s ready to go. I recommend three piles:

  1. Carrots, onions
  2. Garlic, ginger, turmeric, black pepper, chilies and chili oil 
  3. Green onion, green peas, sesame seeds

The creation of this is going to move quickly so best have everything set out.

Heat up a few tablespoons of your favorite cooking oil in your wok. For me, that is avocado oil (no seed oils in this house). Get it really fucking hot. And turn on the stovetop vent.

1 tablespoon of tamari + the carrots and onions. Two minutes.

Follow with the garlic, ginger, turmeric, black pepper, chilies, and chili oil + 1 tablespoon of tamari. One Minute. (Stir it a lot). 

Move the veg to the sides of the wok, add another tablespoon of cooking oil, and add the leftover rice. Spread it out and stir it up a bit, optimizing for maximum rice contact with the wok. To the top of the rice, add 1 more tablespoon of tamari, the sesame oil, and the rice vinegar. Stir it all up and now let it sit for two minutes. Stir. Two more minutes. Stir. A little smoke is okay. 

// If you are using a protein, throw it in now, stir. One more minute. Just warm it up. 

Last step. Add the green onion, green peas, sesame seeds, and scramble egg. Stir it up. Then take it off the heat.

You’re done. You made it. 20 minutes tops. With no seed oils. Now go eat that shit with chopsticks and sake. 
More Rice
Categories
Veggie

Pasta Primavera

one and a half slices past primavera girlypop recipe spring cherry blossoms washington dc
one and a half slices recipes local delicious food

Quick Pasta Primavera

one and a half slices past primavera girlypop recipe spring cherry blossoms washington dc

hot take girl dinner is getting a springtime refresh. The OG girl dinner is giving summer and this, well, this is for cherry blossoms in full bloom 🌸use whatever veg you have. peas, carrots, and asparagus are on rotation at Valley house atm. don’t skip the lemon and parm | happy springtime!

what you need

1 1/2-2 cups of veggies of choice, diced small

*I like carrots, frozen peas, and asparagus

1/2 shallot or 1/4 yellow onion, minced

2 cloves garlic, minced

1 tablespoon lemon zest

1 1/2 cups pasta of choice (I’ve been on this huge radiatore kick that has dominated girl dinner)

1 cup parmesan cheese (shredded finely)

2 tablespoons salted butter 

2 tablespoons olive oil

(optional) 1/2 cup cherry tomatoes, halved

(optional) splash of half and half or heavy cream

how to make it

Method: stovetop

Set the pasta to boil according to package instructions. Don’t forget to reserve a couple splashes of pasta water!

When the pasta is al dente: in a large saucepan, heat the olive oil over medium heat. Add the shallot/onion and cook for 1 minute until it softens. Add the vegetables and sauté 2 minutes more until starting to soften. Sprinkle the garlic, lemon zest, and cherry tomatoes on top and give everything a nice stir.

Push the vegetables to the edge of the saucepan and add a couple splashes of pasta water to the pan. Stir this together with the butter to create a silky sauce in the middle of the pan. Then transfer the drained al dente pasta to the saucepan. Stir everything together.

As the pasta simmers, add the parmesan cheese to the top and the half and half, if using. Stir together until combined. Once this comes together, but before the veggies are overcooked, plate and top with additional parmesan cheese. Enjoy warm and steaming.
pasta
Categories
Sweet

Olive Oil Brownies

one and a half slices chocolate cacao bean to bar bean-to-bar beantobar local recipe
one and a half slices local simple recipes food

Olive Oil Brownies

one and a half slices chocolate cacao bean to bar bean-to-bar beantobar local recipe

I don’t really like brownies. But once a year, I’ve got to have them. 

I’ve made these twice so far this year and, I’ve got to say, the recipe is narrowing in on perfect. Chewy but not gooey. Crispy on the edges. Not too oily. Not too buttery. Maybe just slightly too sweet. And, ofc, no seed oils.

It’s got olive oil for skin and health, and tahini for the luteal phase. Texture 10/10

I mean, just look at that crumb.

For those chocolate-y days, you can have this in 45 minutes (you know, the days where your mother buys you a chocolate book for Christmas that makes you crave chocolate things every time you pick it up and you’re the slowest reader ever so it takes you four months to finish it and by the time you’re finished you’ve eaten more chocolate in those four months than you typically do in a year but hey at least it’s better quality chocolate)?

Book recommendation below. Then, the recipe.

one and a half slices chocolate cacao bean to bar bean-to-bar beantobar local recipe

what you need

*note: for baking chocolate and cacao powder,  my go-tos are Guittard and Navitas

2 large eggs, at room temp

1/2 cup (75oz) dark or semi-sweet chocolate

1/2 cup coconut sugar (can sub brown sugar)

1/2 cup granulated sugar

1 teaspoon salt

3 tablespoons almond flour

1/2 cup cacao powder 

1 teaspoon vanilla extract

1/3 cup tahini

1/4 cup good olive oil (that you would eat)

(optional) flaky sea salt, fresh nutmeg, and whipping cream

how to make it

Method: stovetop

Heat oven to 350.

In a saucepan, combine your tahini, olive oil, and chocolate over medium heat. Stir until smooth and glossy (do not let it get too hot), and remove from heat.

In separate bowl, mix cacao powder, almond flour, and salt together. Set aside. 

In yet another separate bowl, beat both sugars, vanilla, and eggs together with a hand mixer for 5 minutes until very fluffy. Pour in the cooled chocolate mixture and stir until combined. Fold in the dry mixture until just combined.

Do not overmix.

Pour into a parchment-lined baking dish of choice (an 8×8 works great. mine was a little smaller, so the brownies a little thicker, so the cooking time +5 mins).

Top with flaky sea salt. Cook in a warm oven for ~24 minutes or until top is cracking. Let cool for 30 minutes before cutting. 

pro tip: like this needs leveling up but do it anyway. take some heavy whipping cream and whip it with some coconut sugar or maple syrup until soft peaks form. spoon it over your brownie and, HERE’S THE HOT TAKE, grate some fresh nutmeg on top. this is a game changer. a flavor changer. an all around good idea.

after all, few things are made worse by freshly grated nutmeg. 

chocolate
Categories
Sweet

Crispy Waffles

one and a half slices local simple recipes food

Crispy Norwegian Waffles

This may be an unpopular opinion, but I like crispy waffles. The fluffy, puffy, overly-leavened Belgian waffle never did it for me. As it turns out, there are many different kinds of waffles: Brussels waffles (puffy), American waffles (think Holiday Inn breakfast), Liege waffles (half-formed super sweet waffle-cookies), Galette or Stroop Waffles (the thin, crispy, sometimes caramel-filled cookies). Until the X French Toast experience, adventures in waffling was my favorite morningtime breakfast activity. Oddly enough, my preferred waffle is a crispy version of a Norwegian or Scandinavian waffle.

A Norwegian waffle is typically made in a heart-shaped iron and is thinner than most waffles. Upon discovering my preference, I was overjoyed to poshly note my predilection for a Scandavian culinary experience. Until the Piemaker informed me that my waffle preference mapped to the all-American Waffle House waffle. I’ve still never been to a Waffle House (don’t want to get mugged), but Googling has confirmed that, indeed, I like Waffle House waffles. Without further ado, I give you my recipe for perfectly crispy, Norwegian, Scandinavian, or Waffle House waffles (made in a heart-shaped, diamond-laden waffle iron from the 1970s, courtesy of the parents).  

what you need

3/4 cup all-purpose flour

Dashes of cinnamon, nutmeg, and cardamom

2 tablespoons sugar

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup cornstarch (this is what makes them crispy!)

1 cup whole milk (non-dairy milk will work as well)

1/3 cup melted coconut oil

1 egg (this is also what makes them crispy!)

1 teaspoon vanilla extract

how to make it

Mix dry ingredients together well. 

Add all wet ingredients and whisk until combined.

Let batter stand 10 minutes (allowing baking powder and soda to activate and bubble). 

Pour ~1/2 cup batter into waffle iron and cook until desired doneness (for me, that’s between 4 and 5 minutes). 

Top with maple syrup, berries, berry compote, and/or fresh whipped cream. 

Note: You are going for near perfect fill levels when pouring batter into your waffle iron. Overfill and your waffles will be spongy and undercooked. Underfill and the top portion of the iron won’t make contact with the batter. Both cases will result in waffles that are not as crispy as desired.

Backstory

Doing a PhD brought many new rituals into my life – not all of them welcome and many of them nocturnal. One such ritual was the routine production of these heart waffles between the hours of 1:00am and 4:00am. The Piemaker made these for me when I couldn’t sleep or when I just had to get up and keep my hands on a keyboard through the wee hours of morning twilight. These waffles were one of many things that got me through. They became synonymous with crisis. Bad day, waffles. Can’t sleep, waffles. Impossible due dates, waffles. Disheartening advisor meeting, waffles. Today, I can happily say these waffles have returned to a symbol of happiness and calm mornings. But every once in a while, like this morning when the alarm sounded at 4:30am to write a particularly pernicious proposal for work, I make it until mid-morning, underslept and overcaffeinated, and turn to Norwegian waffles. For other PhD-related stories, see Mongolian Beef Fried Rice. 

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